Monovarietal Grappa “Bricco del Vignaiolo”
Barbera, cl. 70, 42°.
The vine
It is well known that grappa from Barbera wine has its origin in the Monferrato area,
especially Asti and its neighbouring communes, as it is stated in official documents,
dating back to the first half of the nineteenth century that quoting also its scientific
name (“
vitis vinifera montisferratensis
”), it is an autochthonous red berry-vine that
grows mostly in Piedmont and Lombardy.
Leaf is medium size and its plum coloured grape has a compact, robust skin.
Organoleptic–sensory notes
Intense but pleasant perfume, aromatic white grappa. Taste is dry, ripe and balanced.
Aftertaste is clear. You can notice spicy, fruity echoes, especially plums.
Excellent as digestive after meal and with milk or dark chocolate, good also with small
pastries, cookies or tartlets.
Temperature of service
Grappa is used to be drunk between 9° - 13° C, ideal temperature especially for new,
aromatic grappa. If you have any doubts, it would be better to taste grappa in a cooler
way, in fact, before drinking it, it is always possible to warm it holding the glass in the
palm of your hand.
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